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Hinckley, Walter J. – Journal of Environmental Health, 1974
The new approach taken by the New York City Health Department to the problems of surveillance and maintenance of high sanitation standards in food service establishments is explained. Results of a pilot study are presented followed by the new procedures and evaluation. Future plans are then indicated. (LS)
Descriptors: Food and Drug Inspectors, Food Handling Facilities, Food Standards, Health Conditions
Updegrove, Natalie – 1989
The citations in this annotated bibliography focus on hygiene and sanitation in the preparation of food and standards for food service to the public. Materials cited can be obtained through interlibrary loan through a local library or directly from the National Agricultural Library. The bibliography was derived from online searches of the AGRICOLA…
Descriptors: Dietetics, Disease Control, Dishwashing, Food Handling Facilities
Food and Drug Administration (DHHS/PHS), Washington, DC. – 1981
This workshop handbook contains information and reference materials on proper food warehouse sanitation. The materials have been used at Food and Drug Administration (FDA) food warehouse sanitation workshops, and are selected by the FDA for use by food warehouse operators and for training warehouse sanitation employees. The handbook is divided…
Descriptors: Federal Legislation, Federal Regulation, Food, Food and Drug Inspectors
Food and Nutrition Service (USDA), Washington, DC. – 1976
This publication is designed to help child care center directors and other personnel in programs receiving funding through the Child Care Food Program plan their food service. Included are sections on: (1) planning food for a day; (2) meal patterns (information on the necessary food groups, a chart of vegetables and fruits containing vitamin A, C…
Descriptors: Day Care, Day Care Centers, Early Childhood Education, Food

Cook, Charlotte C.; Casey, Ralph – Journal of Environmental Health, 1979
This study determined the extent to which a course in foodservice sanitation using National Institute for the Foodservice Industry materials affected the postcourse sanitation inspection scores in selected establishments. Both experimental and control establishments had significantly higher inspection scores after the course than they had prior to…
Descriptors: Course Evaluation, Educational Research, Food and Drug Inspectors, Food Processing Occupations
North Dakota School Food Service Association., Bismarck. – 1992
The American School Food Service Association (ASFSA) has encouraged each state to adapt "Standards of Excellence" for school nutrition programs. The North Dakota Department of Public Instruction (NDDPI), in cooperation with the North Dakota School Food Service Association (NDSFSA), has developed this document, "Growing Toward…
Descriptors: Elementary Secondary Education, Food Service, Food Standards, Foods Instruction
Alabama State Dept. of Education, Montgomery. Div. of Administration and Finance. – 1975
The purpose of this guide is to provide a framework on which elementary school teachers (K through 6) can build a nutrition program that can be implemented into the existing curriculum. Founded on the importance of early and sound education for instilling good nutrition habits, the guide is divided into three grade levels: K through 2 (Discovering…
Descriptors: Advertising, Curriculum Enrichment, Curriculum Guides, Eating Habits
Wisconsin State Dept. of Public Instruction, Madison. – 1981
Specifically designed to assist child care food service personnel in providing wholesome food in a safe and sanitary manner, this sanitation guide interprets and expands on Chapter HSS 55 of the Wisconsin Department of Health and Social Services' code for licensing activities. Following a brief introduction, chapters 2 through 7 focus on…
Descriptors: Check Lists, Day Care, Early Childhood Education, Food Handling Facilities
Edelstein, Sari – 1992
Designed to assist child care center managers in planning nutritious meals for children in centers or licensed home day care programs, this guide presents information on the nutritional requirements of infants and children, sample menus for child care centers, and resources for further information. The first part of the guide details the…
Descriptors: Child Health, Day Care, Dietetics, Early Childhood Education
Procter and Gamble Educational Services, Cincinnati, OH. – 1986
This package is intended for use in home economics classes focusing on nutrition and food preparation and service. The teaching guide is divided into two parts. The first centers on selected first-time facts on nutrition, meal planning, and basic food preparation skills. It includes modules on nutrition, meal management, initial steps in food…
Descriptors: Behavioral Objectives, Cooking Instruction, Food, Food Service
California State Dept. of Education, Sacramento. – 1989
This guide was developed for fiscal policy team members to familiarize them with district policies, processes, available data, mandated responsibilities, and other requirements essential to federal and state funded school nutrition program operations. The guide is divided into nine sections: (1) organization and administration; (2) human resources…
Descriptors: Breakfast Programs, Dietetics, Dining Facilities, Eating Habits
Food and Nutrition Service (USDA), Washington, DC. Div. of Child Nutrition. – 1959
This booklet has been prepared as a guide to show good methods of handling and storing USDA-donated and locally purchased foods. The information was drawn from many resources and includes latest research data available on types of storage facilities and equipment needed for handling and storing foods. The material is organized in five parts: (1)…
Descriptors: Administrative Principles, Design Requirements, Equipment Standards, Facility Planning
Andrews, S. – SASTA Journal, 1980
Described are laboratory methods for enumerating microorganisms in food. These methods are utilized to determine if foods are potentially hazardous to the consumer due to high concentrations of microorganisms. Discussed are indicator organisms, including coliforms, interococci, yeasts, and molds; food poisoning organisms (staphylococci and…
Descriptors: Biology, College Science, Diseases, Food
Bass, Kathleen S. – 1992
This resource manual contains criteria, prototype policies, procedure, and forms for establishing a comprehensive sanitation and safety program in Wisconsin public schools. The introduction contains a mission statement and a description of responsibilities for various state employees. The section on policy and procedure development outlines…
Descriptors: Dishwashing, Elementary Secondary Education, Equipment Maintenance, Food Handling Facilities
Oklahoma State Dept. of Education, Oklahoma City. – 1982
Nutrition concepts, school food service guidelines, and related materials (such as nutrition charts, menu planning worksheets, and student survey forms) are provided in this nutrition handbook. Prepared by the Oklahoma State Department of Education's School Lunch Section, the handbook consists of nine sections that are organized in outline format.…
Descriptors: Ancillary School Services, Breakfast Programs, Cooks, Equipment